Bring 3 quarts water to a boil in a large pot. Drain the soaked cellophane noodles and add to the pot. Cook for about 1 minute, until tender. Drain in a colander and rinse under cold, running water. Drain thoroughly.

Scoop out any seeds from the cucumber with a spoon, then grate or shred the cucumber, using the shredding blade of a food processor. Using your hands, squeeze out the liquid.
Arrange the cellophane noodles in a large serving bowl. Arrange the carrots, cucumbers, and bean sprouts in concentric circles on top of the noodles, leaving a space in the middle. Arrange the chicken in the center. Sprinkle the scallion greens on top.

To make the Spicy Tahini Dressing: Combine the ingredients in a blender or the bowl of a food processor fitted with a steel blade and blend thoroughly. Taste for seasoning, adjusting if necessary. Drizzle a little of the dressing on top of the salad and serve the remainder in a bowl on the side. Serve the salad at room temperature or chilled.
Makes 6 servings.

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